Kate's Raspberry Mess with Mascarpone Cream

lostkat · 30-12-2007, 20:50

I posted this in the Christmas thread, as it's what I made for my family meal on Christmas Eve. It's my own take on Eaton Mess, only I used raspberries because I fancied it, and I wanted to use mascarpone in the cream, because I love it and it makes it more interesting. The picture was taken before I'd spooned the raspberry coulis over it as I prepared it in advance and then spooned over the coulis when I was ready to serve.

Kate's Raspberry Mess with Mascarpone Cream
Serves 6

Ingredients
6 ramekins or dessert glasses/dishes (to serve)
6 Meringue Nests
Approx 30 whole raspberries for decoration

For the Raspberry Coulis
300g raspberries
100g icing sugar
1tsp lemon juice

For the Mascarpone cream
500g mascarpone cheese
1tsp vanilla extract
1tbsp icing sugar
125ml double cream, lightly whipped

Method

First make the raspberry coulis by placing all ingredients in a food processor and pureeing until smooth. Strain through a sieve fine enough to remove the seeds, cover and store in the fridge until needed.

Next, get on with the mascarpone cream. Whip the double cream to dropping consistency and set aside. Be careful not to whip too much or the mixture will be too stiff. In another bowl, combine the mascarpone, vanilla and icing sugar. Gently fold in the whipped double cream until the mixture is smooth. This can also be made a few hours in advance and stored in the fridge until needed.

To assemble the pudding, break the meringue nests into smallish chunks (1-2cm) and stir into the mascarpone cream. Take approx 2 tbsp of the raspberry coulis and mix loosely into the meringue and cream mixture to achieve a marbled effect.

Divide the mixture equally between 6 dessert glasses or ramekins. Spoon the coulis over the top of the desserts and put them onto serving plates. There will probably be a fair bit of coulis left over. You can either decorate the serving plates with the remaining coulis, serve it along with the desserts in a jug or pop it in an airtight container and freeze for another day.

Tuck in!!!

Jonny69 · 31-12-2007, 10:01

Mmm I like the idea of this. Schwimbo doesn't like whipped cream so this could be the answer. I might try it on the cheapskate and use creme fraiche

Stan_Lite · 31-12-2007, 14:34

Quote:

Originally Posted by Kitten

you know Kate, you should think about being a chef

Don't start that again

Looks scrummy, I'll have to try that sometime. I <3 raspberries and mascarpone.

30-12-2007, 20:50	#1
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Kate's Raspberry Mess with Mascarpone Cream I posted this in the Christmas thread, as it's what I made for my family meal on Christmas Eve. It's my own take on Eaton Mess, only I used raspberries because I fancied it, and I wanted to use mascarpone in the cream, because I love it and it makes it more interesting. The picture was taken before I'd spooned the raspberry coulis over it as I prepared it in advance and then spooned over the coulis when I was ready to serve. Kate's Raspberry Mess with Mascarpone Cream Serves 6 Ingredients 6 ramekins or dessert glasses/dishes (to serve) 6 Meringue Nests Approx 30 whole raspberries for decoration For the Raspberry Coulis 300g raspberries 100g icing sugar 1tsp lemon juice For the Mascarpone cream 500g mascarpone cheese 1tsp vanilla extract 1tbsp icing sugar 125ml double cream, lightly whipped Method First make the raspberry coulis by placing all ingredients in a food processor and pureeing until smooth. Strain through a sieve fine enough to remove the seeds, cover and store in the fridge until needed. Next, get on with the mascarpone cream. Whip the double cream to dropping consistency and set aside. Be careful not to whip too much or the mixture will be too stiff. In another bowl, combine the mascarpone, vanilla and icing sugar. Gently fold in the whipped double cream until the mixture is smooth. This can also be made a few hours in advance and stored in the fridge until needed. To assemble the pudding, break the meringue nests into smallish chunks (1-2cm) and stir into the mascarpone cream. Take approx 2 tbsp of the raspberry coulis and mix loosely into the meringue and cream mixture to achieve a marbled effect. Divide the mixture equally between 6 dessert glasses or ramekins. Spoon the coulis over the top of the desserts and put them onto serving plates. There will probably be a fair bit of coulis left over. You can either decorate the serving plates with the remaining coulis, serve it along with the desserts in a jug or pop it in an airtight container and freeze for another day. Tuck in!!! __________________ Oooooh Cecil, what have you done?

31-12-2007, 10:01	#2
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Mmm I like the idea of this. Schwimbo doesn't like whipped cream so this could be the answer. I might try it on the cheapskate and use creme fraiche __________________